Mediterranean Chicken Thighs
Easy sheet pan Mediterranean chicken thighs skinless boneless and potatoes one pan dinner is delicious baked in the oven. Marinated, fork tender and moist.
Servings: 6
Equipment
- 1 9x13 pan
Ingredients
- 1.5 lbs chicken thighs boneless skinless
- 2 c baby potatoes halved
- 1 c cherry tomatoes
- 1 tbsp olive oil
- 1 sprinkle salt
Mediterranean Chicken Marinade
- 2 tsp minced garlic
- 1/2 tsp salt and pepper
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp parsley chopped
Instructions
- Preheat the oven to 350 F. Place all the ingredients for the sauce in a bowl. Thoroughly mix marinade, it is convenient to use a whisk.
- Place whole chicken thighs in a bowl with the marinade covered with plastic wrap, or a freezer bag. Marinate in fridge for at least half an hour.
- Heat a pan on stovetop with a bit of olive oil. Transfer the chopped potatoes with salt and fry for 10 minutes on medium heat, stirring occasionally. Transfer potatoes to a 9" x 13" baking dish. Place marinated chicken thighs on top of those.
- Add halved tomatoes. Optionally, you can put a sprig of thyme and rosemary on top. Cover the baking dish with foil. Bake for 15 minutes and then another 15minutes without foil.
Video
Nutrition
Serving: 2oz | Calories: 391kcal | Carbohydrates: 14g | Protein: 20g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 354mg | Potassium: 596mg | Fiber: 2g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg